Mediterranean Chickpea & Feta Bowl

This is a five-minute, no-cook lunch that feels like sunshine. Tinned chickpeas, crumbled feta, cherry tomatoes, cucumber, and a lemon-olive oil dressing. It's fresh, filling, and endlessly adaptable. Use whatever raw veg you have lurking in the fridge.

Ingredients (Serves 1):

• ½ x 400g tin of chickpeas, rinsed and drained
• 50g feta cheese, crumbled
• A handful of cherry tomatoes, halved
• ¼ cucumber, diced
• A drizzle of extra virgin olive oil
• A squeeze of lemon juice
• A pinch of dried oregano
• Salt and pepper

Method:

1. Put the chickpeas in a bowl. Top with the feta, tomatoes, and cucumber.
2. Drizzle over the olive oil and lemon juice. Sprinkle with oregano, salt, and pepper.
3. Eat immediately. No mixing required—just dig in.

Why it's gut-friendly: Chickpeas are a prebiotic powerhouse, packed with fibre. Feta is a fermented cheese, providing probiotics. Cucumber is hydrating and anti-inflammatory. Olive oil supports a healthy gut lining.